Banh xeo with prawns and pickled carrot

1.For pickled carrot, stir vinegar, fish sauce, sugar, chilli, garlic and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and add carrot. Transfer to a container and refrigerate until required. Pickled carrot will keep for 2-3 weeks.

2.Combine rice flour, cornflour, turmeric and 1 tsp fine salt in a bowl and make a well in the centre. Combine coconut milk and 350ml cold water, then whisk into flour mixture until a smooth batter forms. Stir in spring onion and refrigerate to rest for 1 hour. Thin with a little water if necessary.

3.For caramelised chilli dressing, heat oil in a small saucepan over medium heat, add shallot, chilli and garlic and stir occasionally until tender and well caramelised (6-8 minutes). Add sugar and fish sauce, stir until caramelised, remove from heat and stir in lime juice, vinegar and 1 tbsp water, then set aside to cool. Dressing will keep refrigerated for 2-3 weeks.

4.Heat 1½ tsp oil in a 20cm-diameter non-stick frying pan over medium-high heat until smoking. Add a quarter of the batter, swirl to coat base and slightly up sides, and cook until golden and crisp (3-4 minutes). Scatter with a quarter of the prawns and carrot, a handful of sprouts and iceberg lettuce, fold to enclose and slide onto a plate. Repeat with remaining ingredients. Top with mint, coriander, extra bean sprouts and serve with caramelised chilli dressing and lime wedges.